Savory Almond Carrot Biscuits
This week on the blog I chat about one of the most common root vegetable, yet rarely regarded as a nutrition powerhouse. If you haven’t guessed by now, it’s carrots. In this Savory Almond Carrot Biscuit recipe, I put a raw carrot powder to the test to see if I can create a savory biscuit, that leans towards savory, yet still has a slight natural sweetness.
Vibrant, orange, ever so crunchy carrots. The magical vegetable that we all grew up understanding to have super “night-time-vision-enhancing” powers.
Carrots are such a versatile vegetable, and can be added to so many different recipes along both the sweet and savory spectrum’s. This recipe meets somewhere in the middle. Albeit not so exciting by themselves, these biscuits work so well with a savory topping, think hummus or a vegan almond ricotta (recipe coming to the blog soon π )
A perfect canape option when friends are over, or a delicious weekend snack with a delicious glass of red wine. I do hope you enjoy the recipe, and leave a comment below if you do manage to try them out.
Chantal Organics Raw Carrot Powder
I used the Raw Carrot Powder from Chantal Organics in this recipe, which was such an easy way to really amp up the nutrients and add all the goodness that carrots have to offer. These vegetable powders are so handy to have on hand when you’re trying to boost nutrition in your dishes – especially for those fussy eaters. I can see this powder becoming a favorite – and I can’t wait to try the rest of the range.
Health Benefits of Carrots
- Special nutrition for the eyes and skin
- Powerful antioxidant
- Prevents cell damage
- Helpful as a dietary supplement for those concerned with age-related diseases Source
I’m currently counting down the days til our exciting trip back to South Africa. While I envision putting a post on the blog next week, there is a slight possibility I may be inundated with last minute travel organizing. If I don’t get to posting next week, I’ll be back in a couple of weeks, while we enjoy our holiday back home.
A much needed refreshing pause from the blog will hopefully do me the world of good, and I plan to come back over-flowing with inspiration. I’ll leave you here with this yummy recipe, ’til next time.
A savory biscuit recipe that is loaded with great nutrition from raw carrot powder. A perfect canape option and great paired with either hummus or a vegan chive ricotta.
- 1 Cup Almond Meal
- 2 Tsp Psyllium Husk
- 2 TBS Raw Carrot Powder
- 1 Tsp Baking Powder
- 3 TBS Organic Cold Pressed Coconut Oil - melted
- 4 TBS Rice Malt Syrup - or sweetener of your choice
- 2 TBS Organic Almond Butter
- Pinch of Celtic Sea Salt
- 2 TBS Hot water
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Preheat the oven to 160C
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Add all dry ingredients into a food processor, blend until all combined.
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Add the remaining wet ingredients and blend until a large ball or dough forms. Everything should stick together quite well.
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Scoop out equal amounts of cookie dough and roll into balls. Evenly space them on a baking paper lined tray.
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Use a fork to press down each biscuit.
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Pop into the oven and bake for 13-15mins @ 160C until golden brown and cooked through.
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Remove once cooked and allow to cool. Store in airtight container for up to 4 days
Use Organic where possible
